From the kitchen of
14 Thornhill Bridge Wharf
London, England

Ingredients 8 ounces butter 8 ounces plain flour 3 ounces corn flour 1 ounce ground rice 4 ounces castor sugar A pinch of salt Directions This is an original scottish recipe that can be traced back through the family for over 5 generations. Cream the butter and castor sugar together, then lightly fork in all the ingredients and blend well. Smooth into a swiss roll tin and prick with a fork all over. Cook at 310 F, 150 C, gas mark 2 or cool oven until golden brown. Cut into pieces while hot and dredge with caster sugar.   Submitted by Graham on 1/19/99.

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